Market fish sashimi, radish and citrus soy

Serves 4
Prep time: 15 minutes
Cook time: 10 minutes

400gm market fish, skin off, bone out
2 small radishes, sliced
¼ fennel bulb, peeled
15gm wasabi paste
1 cup mayonnaise
½ lemon, zested
2 tbsp coriander, to garnish
1 red chilli, chopped, to garnish
Salt and pepper, to season
1 portion Citrus soy dressing, recipe below

Citrus Soy dressing
20gm ginger
20gm garlic
60ml Kikkoman light soy sauce
1 lemon, juiced
60ml Mirin
30ml rice bran oil
30ml rice vinegar


  1. For the dressing, crush the garlic and grate the ginger into a bowl. Now add all the wet ingredients and mix well, leave to sit for 5 minutes.
  2. Before serving strain out the ginger and garlic then stir.
  3. For the fish, trim fillet (as per demonstration) and slice the fish very thin.
  4. Arrange the sliced fish on a plate, approximately 100gm per portion, lightly season.
  5. Slice the radish into discs with a sharp knife, peel the fennel and place into cold water.
  6. To make the wasabi mayonnaise, add wasabi paste to the mayonnaise with lemon zest. Season and mix together then place into a piping bag.
  7. To serve, drain the fennel and radish, dress the fish with the citrus soy dressing, shaved radish, wasabi mayonnaise and top with chilli and coriander

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